Seafood and the 2010 Dietary Guidelines - Conagra Nutrition...The list includes both wild and...
66
Seafood and the 2010 Dietary Guidelines June 7, 2011 Presenter: Madeleine Sigman-Grant, PhD, RD Professor and Area Extension Specialist University of Nevada Cooperative Extension Moderator: James M. Rippe, MD – Leading cardiologist, Founder and Director, Rippe Lifestyle Institute Approved for 1 CPE (Level 2) by the American Dietetic Association Commission on Dietetic Registration
Transcript of Seafood and the 2010 Dietary Guidelines - Conagra Nutrition...The list includes both wild and...
Seafood and the 2010 Dietary Guidelines
June 7, 2011
Presenter:Madeleine Sigman-Grant, PhD, RD
Professor and Area Extension SpecialistUniversity of Nevada Cooperative Extension
Moderator:James M. Rippe, MD – Leading cardiologist, Founder and Director,
Rippe Lifestyle Institute
Approved for 1 CPE (Level 2) by the American Dietetic Association Commission on Dietetic Registration
Webinar logistics Continuing Education Credit certificates will be emailed as a PDF
within 14 days.
A recording of today’s webinar and slides will be available to download as a pdf within 2 days at: www.ConAgraFoodsScienceInstitute.com
A 14 slide summary PowerPoint of this presentation will be available to download within two days at ww.ConAgraFoodsScienceInstitute.com
The presenter will answer questions at the end of this webinar. Please submit questions by using the ‘Chat’ dialogue box on your computer screen.
ConAgra Foods Science Institute With a mission of:
Promoting dietary and related choices affecting wellness
by linking evidence-based understanding
with practice
Today’s Faculty Madeleine Sigman-Grant, PhD, RD
Professor and Area Extension SpecialistUniversity of Nevada Cooperative Extension
Moderator:James M. Rippe, MD – Leading cardiologist, Founder and Director, Rippe Lifestyle Institute
Learning Objectives
State 2 reasons for highlighting inclusion of seafood in the Dietary Guideline, 2010
Name the steps involved in assisting consumers in making an informed choice about personal seafood consumption
Identify two concerns regarding the consumption of seafood
Name four (4) EPA/DHA rich seafood choices that are safe for pregnant women
PRESENTED BY MADELEINE SIGMAN-GRANT, PhD, RD
Presenter
Presentation Notes
Seafood includes fish, shellfish and mollusks (marine and
freshwater)
7
Presenter
Presentation Notes
As we begin, let’s review the definition of seafood. It is an expanded definition from the traditionally used category of fish. Seafood includes marine and freshwater sources of fish, shellfish and mollusks.
Overview of Webinar Objectives for the webinar DGAC approach Seafood Specific DGA Statements n-3 fatty acids Evidence to support recommendations Potential Risks Barriers and Challenges Making Informed Choices
8
2010 DGAC Approach 2010 DGA is intended for ages ≥2 years older, including
those at increased risk of chronic disease. Used a systematic evidence-based review methodology
to address approximately 130 scientific questions (NEL)
Used data analyses, food pattern modeling analysesand reviews of other evidence-based reports to address an additional 50 questions
9
Presenter
Presentation Notes
All DGACs have made recommendations to promote wellness and prevent chronic disease. An important consideration taken by the 2010 DGAC was to address the issue of overweight and obesity. This consideration comes into play as we discuss the seafood recommendations. To approach their work, the Committee created a state-of-the-art, web-based electronic system and methodology, known as the Nutrition Evidence Library (NEL). Their starting point for inclusion of literature into the NEL was where the previous 2005 Committee left off. If there was minimal evidence available in the literature, the Committee conducted its own analyses or relied on other sources of evidence, such as reports from other groups.
Seafood Specific Statements
10
For Americans 2 years and older• Choose a variety of protein foods, which
include seafood, lean meat and poultry, eggs, beans and peas, soy products, and unsalted nuts and seeds.
Presenter
Presentation Notes
When you go to the Dietary Guidelines website and review the Executive Summary, you will note there is a section that lists foods and nutrients to increase. Included in the list are these seafood specific statements. This one and the next are found under the protein foods section.
Seafood Specific Statements
11
For Americans 2 years and older• Increase the amount and variety of seafood
consumed by choosing seafood in place of some meat and poultry
Seafood Specific Statements
12
Women who are pregnant or breastfeeding Consume 8 to 12 ounces of seafood per week from a
variety of seafood types.
Presenter
Presentation Notes
In addition, the DGAC made specific recommendations for women who are pregnant or are breastfeeding.
Seafood Specific Statements
13
Women who are pregnant or breastfeeding Due to the high methyl mercury content, limit white
(albacore) tuna to 6 ounces per week and do not eat the following four types of fish:
tilefish, shark, swordfish, king mackerel
14
Presenter
Presentation Notes
So, why did the DGAC address seafood?
15
Presenter
Presentation Notes
So, why did the DGAC address seafood? In addition to being excellent sources of high-quality protein, seafood is low in saturated and trans fats. Even more important is the fact that seafood is an excellent source of n-3 fatty acids.
16
Docosahexaenoic acid (DHA)
Eicosapentaenoic acid (EPA)
Alpha-linolenic acid
Presenter
Presentation Notes
The essential n-3 fatty acid is ALA There is very little conversion from ALA to EPA or DHA in humans. The conversion rate is estimated at 7-10%. This means that one would have to consume very large quantities of high-ALA containing foods (such as flax or walnuts) in order to obtain adequate intake of EPA and DHA.
Sources of DHA/EPA SEAFOOD Fatty fish
Fortified eggs - ~150mg/egg Fish oil supplements Other foods
17
Presenter
Presentation Notes
Fatty fish is the primary food source for DHA/EPA. Some manufacturers produce eggs with a high DHA/EPA content by feeding chickens special food that contains these nutrients. Fish oil supplements vary in the amount and source of the n-3 fatty acids. There is concern with use of these supplements regarding purity and stated potency. In their review of literature, the DGAC did not include supplement studies or studies regarding fortified eggs.
Current food sources: DHA/EPA* 71% from seafood
53% other fish and fish mixed dishes 13% from shrimp and shrimp mixed dishes 5% from tuna and tuna mixed dishes
14% from chicken and chicken mixed dishes 6% from eggs and egg mixed dishes
18
*NHANES, 2005-2006
Presenter
Presentation Notes
While these are the primary sources of n-3 fatty acids in the American diet, the amount consumed does not provide the suggested 250 mg/day needed for health. Indeed, it has been estimated that on a daily basis Americans only consume about 130-150 mg.
Top 10 Seafood Species/capita U.S. Intake, 2009
1) Shrimp 4.10 pounds2) Canned tuna 2.50 pounds3) Salmon 2.04 pounds4) Alaska Pollock 1.45 pounds5) Tilapia 1.21 pounds6) Catfish 0.85 pounds7) Crab 0.59 pounds8) Cod 0.42 pounds9) Clams 0.41 pounds10)Pangasius (catfish) 0.36 pounds
19
Seafood data obtained from National Oceanic and Atmospheric Association (NOAA), written communication
Presenter
Presentation Notes
The information contained in this list was provided by the National Oceanic and Atmospheric Association, which is the federal agency responsible for the conditions of oceans.
Average Annual Amount Eaten (#)
20
0.00 10.00 20.00 30.00 40.00 50.00 60.00 70.00 80.00 90.00 100.00
shrimp
salmon
tuna
chicken
Seafood data obtained from NOAA, written communication; Chicken data from American Meat Institute http://www.meatami.com/ht/a/GetDocumentAction/i/48781
Presenter
Presentation Notes
In order to provide some perspective on consumption, here is a comparison of the annual average amount of chicken consumed by Americans as compared to the 3 highest seafood items eaten. Clearly, it is the sheer total volume of chicken consumed that is responsible for its contribution to the Americans’ n-3 intake. Source Current (#) shrimp 4.10#; salmon 2.04#; tuna 2.50#; chicken 86.50# (National Oceanic and Atmospheric Administration [NOAA])
21
EPA+DHA(g)
in 3-oz serving
Source: IOM, Seafood Choices:
Balancing Benefits and Risks, 2007
Presenter
Presentation Notes
This is a chart taken from the IOM Committee’s work. The n-3 content is shown in grams ranked from highest to lowest. Cold water fish (salmon and trout) have the highest levels of n-3 fatty acids, although oysters (a mollusk) also contains a large amount. The list includes both wild and farm-raised types of seafood. The red bars indicate large predatory seafood containing high levels of methyl-mercury. This pollutant is a particular concern to pregnant and breastfeeding women and to children. However, as seen in the previous slides, these varieties are not frequently consumed by Americans. There is a variety of n-3 fatty acid containing fish that is frequently eaten in the US – albacore (white) tuna, represented by the yellow bar. We will be reviewing this chart later on in the presentation.
THE INFLUENCE OF n-3 DIETARY FATS ON CARDIOVASCULAR DISEASE (CVD)
What is the relationship between consumption of seafood n-3 fatty acids and risk of CVD?
What is the relationship between consumption of plant n-3 fatty acids and risk of CVD?
22
Presenter
Presentation Notes
Now that we have reviewed the background material, let’s move into the DGAC report. The DGAC has always been interested in both wellness and prevention of chronic disease, with prevention of cardiovascular diseases one of the specific areas of interest. Previous literature was suggestive of the benefits of fish oil supplements high in n-3 fatty acids, but did not contain sufficient evidence of seafood consumption in relation to prevention of CVD. Hence, the 2010 DGAC reexamined the issue of n-3 fatty acids and risk of CVD.
Plant n-3 fatty acids and risk of CVD Insufficient evidence to make recommendation Little ALA converts to EPA or DHA
? Cardio-protective effects
23
Presenter
Presentation Notes
Let us deal with the second question first. Remember, the DGAC did not use any studies involving supplements. They just considered those using common food sources. Thus, they concluded there is not enough evidence to support a relationship between ALA from plants themselves and prevention of CVD for the DGAC. So they could not make any recommendation.
Seafood n-3 fatty acids and risk of CVD:evidence base
For those without CVD: 25 studies published since 2004: 6 systematic reviews/meta-analyses 4 randomized controlled trials 15 prospective cohort studies
For those with existing CVD: 1 systematic review (ADA) of 4 studies
24
Presenter
Presentation Notes
The DGAC was able to review sufficient new research findings to make a decision regarding seafood consumption and protection from CVD. In addition, there was a methodologically strong review looking at persons already diagnosed with CVD to determine impact of seafood in deterring further disease.
Seafood n-3 fatty acids and risk of CVD Compared with little or no fish intake, moderate
consumption (~250 mg/d EPA plus DHA) is associated with reduced risk of cardiac mortality from CHD or sudden death in persons with or without CVD
This level of intake equates to two (4-oz) servings /wk of high n-3 containing seafood
Impact on CVD protection is not substantially further reduced by greater intake
25
Presenter
Presentation Notes
The conclusion of the DGA committee was that the strength of the new evidence warranted attention by adding a seafood recommendation. In fact, as sometimes the very first evidence of CVD appears as a fatality (from stroke or heart attack), it is critical to make the recommendation. Although, the absolute coronary heart disease (CVD) mortality rates vary more than 100-fold across different populations (due to differences in age, prior CHD, and other risk factors), the relative effects of intake of fish are consistent, whether for primary or secondary prevention, for cohort studies or randomized trials, or for comparing populations at higher or lower absolute risk. The DGAC assumed an intake of 250 mg/d of EPA plus DHA could be obtained by eating 2, 4-oz servings of high n-3 fish per week. They also concluded that eating any more n-3 fish/week would NOT enhance the protective effect.
THE INFLUENCE OF n-3 DIETARY FATS ON OTHER HEALTH OUTCOMES
What are the effects of maternal dietary intake of n-3 fatty acids from seafood on breast milk composition and health outcomes in infants?
26
Presenter
Presentation Notes
The DGAC then went on to review new evidence regarding n-3 intake and its relationship to pregnant and breastfeeding women.
7 prospective cohort studies 1 randomized control trial 1 meta-analysis
Excluded breast milk vs. formula studies; studies with preterm infants
27
Seafood n-3 fatty acids &Maternal/Infant outcomes: evidence base
Presenter
Presentation Notes
There was much less evidence available regarding maternal and infant outcomes once the DGAC excluded studies comparing breast milk and formula and those involving preterm infants.
Increased n-3 fatty acid content in human milk
Increased infant health outcomes such as visual acuity and cognitive development
28
Seafood n-3 fatty acids &maternal/infant outcomes
Presenter
Presentation Notes
Despite the available amount of evidence, the DGAC concluded that there was sufficient evidence to demonstrate a strong relationship between the level of n-3 fatty acid seafood consumption and the amount of n-3 in breast milk. This increased n-3 composition, in turn, resulted in significantly positive outcomes in the infant. The impact on cognition was related to verbal IQ (even at age 8) as well as social and communication development. The DGAC noted that for women who consumed n-3 fatty acids at least once a week through their pregnancy, there was increased duration of gestation and decreased risk of preterm delivery.
Increased n-3 fatty acid content in human milk Increased infant health outcomes such as visual acuity
and cognitive development
ADDITIONAL CONCERNS FOR WOMEN Environmental contaminants
Methyl mercury Persistent organic pollutants (POP)
29
Seafood n-3 fatty acids &maternal/infant outcomes
Presenter
Presentation Notes
However, for pregnant and breastfeeding women, consuming specific amounts of specific types of fish can lead to detrimental outcomes in their infants. Therefore, the DGAC needed to address the risks associated with seafood consumption. We will review these risks and other considerations regarding seafood consumption a bit later in this presentation.
DGAC Modeling @ varying energy levels Scenario 1: 4 ounces/week of HI3 fatty acids Scenario 2: 8 ounces per week of seafood (both LO3
and HI3 in proportions to those currently consumed) Scenario 3: 12 ounce per week of LO3 seafood
30
Presenter
Presentation Notes
Since the DGAC was concerned overall nutrient consumption as well as with overweight and obesity, they decided they needed to test what would happen if a person would replace his/her current level of meat or poultry with specific amounts of specific varieties of seafood. They defined HI3 as those containing ≥ 500 mg EPA + DHA in a 3 ounce cooked serving and LO3 as those containing less than this amount. In addition to considering the energy and n-3 levels, the committee wanted to ensure there would be no substantial reduction in other nutrients.
Top 10 Seafood Species/capita U.S. Intake, 2009
1) Shrimp 4.10 pounds LO3*2) Canned tuna 2.50 pounds HI33) Salmon 2.04 pounds HI3 4) Alaska Pollock 1.45 pounds LO3 5) Tilapia 1.21 pounds LO3 6) Catfish 0.85 pounds LO3 7) Crab 0.59 pounds LO3 8) Cod 0.42 pounds LO3 9) Clams 0.41 pounds LO3 10)Pangasius (catfish) 0.36 pounds LO3
*LO3 contains <500mg/3 oz portion; HI3 contains >500 mg
31
Presenter
Presentation Notes
Reviewing our list of the most frequently eaten fish, only 2 out of the 10 meet this criteria. Note – in 2009, there was twice as much light tuna eaten as there was albacore tuna. Averaging the n-3 intakes places tuna intake into the HI group.
DGAC Modeling Results
32
Cal
orie
s
EPA+DHA (mg)
0 100 200 300 400
1000
1400
1800
2000
2400
2800
Increased LO3
Increased LO3+HI3
Increased HI3
Base patterns
Presenter
Presentation Notes
The DGAC created four different models at 12 calorie levels (I selected 6 for simplification). The lower energy levels would be appropriate for children, while the higher levels would be appropriate for those over 12 years old and for lactating women. The models replaced the appropriate percentage of meat and poultry with specified amounts of HI3 and/or LI3. The first bar at each calorie level represents the base consumption. The second bar contains only HI3 seafood The third bar contains the current mix of HI3 and LO3 seafood The top bar contains only LO3 seafood.
DGAC Modeling Results
33
Cal
orie
s
EPA+DHA (mg)
0 50 100 150 200 250 300 350 400
1000
1400
1800
2000
2400
2800
Increased LO3
Increased LO3+HI3
Increased HI3
Base patterns
Presenter
Presentation Notes
If we add the suggested daily intake of 250 mg EPA + DHA/day, we can see that at none of the current intakes meet the recommended level. At the 2000 calorie level, you begin to reach that amount when one 3-ounce serving of HI3 fish is added. At that level, the combination of HI3 and LO3 also meets the recommendation. It is not until the 2800 calorie level that the LI3 pattern (12 ounces) reached the n-3 recommended level. Using the USDA national food composition database, no nutrients decreased substantially; interestingly there were increases in selenium, vitamin D and vitamin B-12. Since this database does NOT include methyl-mercury content, a similar modeling analysis could not be preformed. However, the amounts of seafood used in these models is either zero or minimal.
Potential Risks of Seafood Environmental Contaminants (alone or
simultaneously) – some are only of concern to pregnant or lactating women and young children; others impact all
Food borne illnesses – concern to all, particularly pregnant and lactating women, children and those with compromised immune systems
34
Presenter
Presentation Notes
I have presented the benefits found with consuming seafood, and hence the rationale for the Committee to include seafood in its specific recommendations. But, as with most issues we face, little occurs without some risks. For seafood there are two main risks: contamination of seafood by environmental substances and food borne illness. Furthermore, some risks impact everyone and others may only impact a specific population. Both these categories of risk can be minimized but should not be neglected.
Environmental ContaminantsMercury: Primarily Maternal and Child Consequences Hg in water (combustion of fossil carbon fuels and
natural sources [volcanic emission]) converts into MeHg by aquatic microorganisms
Accumulates up the food chain Highest content is in large predatory fish
SHARK SWORDFISH TILEFISH KING MACKERAL
35
Presenter
Presentation Notes
The primary environmental contaminant of concern is MeHg for the pregnant woman – mainly because of its impact on the developing brain in utero. Mercury finds its way into our water supply through the combustion of fossil fuels or from volcanic emissions. Once in the oceans, microorganisms convert the mercury into MeHg. This is then taken in by small fish who are eaten by medium sized fish who are eaten by ever-larger fish. The amount of MeHg accumulates in the largest fish. The four varieties mentioned here are the fish that contain the highest amount of MeHg per serving.
36
EPA+DHA& Hg
in 3-oz serving
Source: IOM, Seafood Choices:
Balancing Benefits and Risks, 2007
Presenter
Presentation Notes
Remember the IOM chart listing the n-3 fatty acid content of fish. The IOM committee decided to compare both the n-3 and the MeHg contents from each variety. The IOM committee was aware that the sources of data were different as were the absolute amounts of the two. And now you know why the colors of the bars are different as well. But the visual effect is quite impressive.
What about Canned Tuna?
White Tuna Light TunaAlbacore SkipjackNorthern Bluefin YellowfinSouthern Bluefin Bigeye
37
Presenter
Presentation Notes
As I have mentioned before, canned tuna needs to considered separately from the other varieties of fish. Only one of the varieties of tuna used for canning contains high levels of mercury – that is albacore. Therefore, the DGAC and all other authorities interested in seafood consumption caution pregnant women not to eat more than 6 oz of white tuna/week.
Environmental ContaminantsPersistent Organic Pollutants (POP): Impact All Dioxins Polychlorinated biphenyls Oil spills and other manmade disasters Natural disasters
38
Presenter
Presentation Notes
Another source of potential risk are the persistent organic pollutants found in the water supply. They are introduced into the environment through combustion of carbon fuels such as incineration of waste. There are many sources that provide current information regarding environmental contaminants in the water supplies. These can be found on-line as fish advisories.
Food-Borne Illnesses*Raw and undercooked seafood: Impact All
Vibrio bacteria Salmonella Norwalk-like viruses Hepatitis A Listeriosis
*pregnant, lactating, child, compromised immune system
39
Presenter
Presentation Notes
I sometimes think that all our concern about environmental contaminants underplays the threat of food-borne illnesses associated with eating seafood. All all persons can be impacted by eating raw or undercooked seafood, the most vulnerable are those with suppressed immune systems. �As with environmental pollutants, fish advisories are given when known outbreaks of microorganisms appear in specific waterways. Again, the risks associated with consuming seafood contaminated by microorganisms can be minimized.
Barriers and Challenges to Seafood Consumption Depleting supplies
40
Presenter
Presentation Notes
One of the main concerns regarding suggestions to increase seafood consumption is: where will all this seafood come from? There are already reports of depleted supplies of tuna, salmon and catfish. I decided to do a bit of modeling myself.
Average Annual Amount Eaten (#)
41
0.00 10.00 20.00 30.00 40.00 50.00 60.00 70.00 80.00 90.00 100.00
shrimp
salmon
tuna
chicken
Seafood data obtained from NOAA, written communication; Chicken data from American Meat Institute http://www.meatami.com/ht/a/GetDocumentAction/i/48781
Presenter
Presentation Notes
I wanted to see how much more of the current main sources of n-3 fatty acids would need to eaten in order to meet the average 250 mg/day EPA + DHA/day. Source Current (#) shrimp 4.10#; salmon 2.04#; tuna 2.50#; chicken 86.50# (National Oceanic and Atmospheric Administration [NOAA])
Estimated Increase Needed
42
Current (#)
Needed (#)
0.00
50.00
100.00
150.00
200.00
250.00
300.00
350.00
shrimp salmon tuna
Current (#) Needed (#)
Presenter
Presentation Notes
To arrive at my answers, I took the yearly average amount currently consumed, determined the amount of n-3 fatty acids contained in these quantities and calculated the amount of each food needed in order to reach the yearly amount of n-3 fatty acids suggested by the DGAC. I am not a mathematician, not even close. But even if the accuracy of my calculations are off, the magnitude of how much more of each type of seafood needed is enormous.
Estimated Increase Needed
43
0.00
100.00
200.00
300.00
400.00
500.00
600.00
shrimp salmon tuna chicken
Current (#) Needed (#)
Presenter
Presentation Notes
Just for the fun of it, I added chicken. And looks what happens! While one or two servings of seafood per week doesn’t sound like a huge difference on an individual basis, it has enormous implications from a supply perspective.
Barriers and Challenges to Seafood Consumption Depleting supplies Farm raised fish
44
Presenter
Presentation Notes
So, if the wild supplies are being depleted, how can the demand be met? One answer is aquaculture – or raising fish in ‘farms’.
Aquaculture practices 50% of fish consumed currently
20% marine species 80% freshwater species
Types of feed and farming protocols determines n-3fatty acid content
Types of feed and farming protocols determines contaminants
45
Presenter
Presentation Notes
Indeed, already about one-half of fish eaten in the US comes from those grown in farm-like conditions. Similar to other sources of protein, such as beef and poultry, farm-raising fish can be associated with benefits and risks. By altering feed, the fatty acid composition of the flesh can be raised. and By using best practices, microorganisms and contaminants can be reduced. On the other hand, farm-raising can introduced microorganisms and contaminants. Crowding and unsanitary conditions can spread disease across an entire fish-farm. Using antibiotics indiscriminately is not without its own risks. The DGAC was very aware of these risks and included research recommendations on aquaculture practices in its report.
Barriers and Challenges to Seafood Consumption Depleting supplies Farm raised fish Availability Cost Acceptability
46
Presenter
Presentation Notes
When we get to the consumer level, the barriers to increasing seafood consumption reflect similar barriers for accessing other foods. Coastal communities or those near inland water supplies have greater access to seafood at lower costs. In these areas, seafood is common and quite acceptable. However, in many areas across the US, seafood is expensive and fresh seafood may not be available. In addition to unacceptable taste of some seafood, the smell and appearance may turn off many consumers.
Making Informed Seafood ChoicesInitial Determinations AGE GENDER
If female, determine PHYSIOLOGICAL STATE Does consumer eat locally caught seafood Does consumer eat raw seafoodNow you are ready to explain the Benefits Risks
47
Presenter
Presentation Notes
Now, find the accompanying paper and let’s assume you are addressing a patient or a group of consumers. They want to know what they should do. They have heard about increasing seafood consumption but have also heard about all the risks. The IOM committee put together this decision tree to help consumers make appropriate choices. I altered the original schema to reflect the 2010 DGAC recommendations. Let’s walk through the decision-making process systematically. First of all, the age of the patient or consumer must be determined. Once the age is established, gender must be considered. If the patient or consumer is female, further assessment must be made to determine if she is pregnant or breastfeeding. Once these factors are known, the next step is determining if the person eats locally caught seafood and/or eats raw or undercooked seafood. Now your can begin to counsel.
Making Informed Choices
48
Benefits Risks
Presenter
Presentation Notes
With all informed choice making, we would want to have no risk, only benefits. Ideally, That is not always possible. Therefore, one wants to maximize benefits while minimizing risk.
Making Informed Seafood Choices
49
Benefits Risks
Exposure to contaminants
Food borne illness
Risk of CVD
Cognitive development Visual acuity
n-3 in breast milk
Presenter
Presentation Notes
Again, here are the major benefits and risks to seafood consumption.
Making Informed Seafood Choices
50
Benefits Risks
Exposure to contaminants
Food borne illness
Risk of CVD
Cognitive development Visual acuity
n-3 in breast milk
Presenter
Presentation Notes
As we go through different scenarios, you will see how to use the decision tree for each type of consumer.
Child
51
Benefits
Risks
Cognitive Development Visual acuity
Exposure to contaminants Food borne illness
Presenter
Presentation Notes
Let’s start with the child under 12 years of age. The know benefits are increases in vision and cognition. There are known risks to the child from exposure to contaminants, mainly increased risk to developmental problems.
Minimizing Risks: children Avoid known sources of contaminated seafood
Follow all fish advisories Choose a variety of species Avoid raw and undercooked seafood DO NOT EAT tilefish, shark, swordfish, king mackerel Eat only 6 ounces of white (albacore tuna) per week
52
Presenter
Presentation Notes
But here is how these risks can be minimized.
Making Informed Seafood Choices If adult, consider gender
53
Presenter
Presentation Notes
If the person is an adult, what is their gender?
Adult Male
54
Benefits
Risks
Exposure to contaminants
Food borne illness
Risk of CVD
Presenter
Presentation Notes
There are little known risks to males that would make seafood consumption a problem whereas the benefits of reducing risk for CVD are major. Hence, the DGAC concluded that the benefits far outweigh the risks for adult males.
Minimizing Risks: adult males Avoid known sources of contaminated seafood
Follow all fish advisories Choose a variety of species Avoid raw and undercooked seafood If eating raw or undercooked seafood, choose seafood
that was previously frozen (kills parasites) and handle safely
55
Presenter
Presentation Notes
Again whatever risks are present can easily be minimized through selective choice and careful preparation.
Adult Female, not pg/bf
56
Benefits
Risks
Exposure to contaminants
Food borne illness
Risk of CVD
Presenter
Presentation Notes
The same holds true for adult females who are neither pregnant or breastfeeding – benefits far outweigh any risks.
Minimizing Risks: women non pg/bf Avoid known sources of contaminated seafood
Follow all fish advisories Choose a variety of species Avoid raw and undercooked seafood If eating raw or undercooked seafood, choose seafood
that was previously frozen (kills parasites) and handle safely
57
Presenter
Presentation Notes
This is a repeat of the adult male slide.
Adult Female, pg/bf
58
Benefits
Risks
Exposure to contaminants
Food borne illness
Risk of CVD n-3 in breast milk
Presenter
Presentation Notes
The most vulnerable group are those women who are pregnant or breastfeeding. And it is not so much what happens to them but what happens with their infant. Again, even with this increase in risk, the benefits provided by eating seafood outweigh the risks.
Minimizing Risks: pg & bf women Avoid known sources of contaminated seafood
Follow all fish advisories Choose a variety of species Avoid raw and undercooked seafood Thoroughly cook all seafood (including refrigerated
types of seafood, e.g. lox, smoked trout) DO NOT EAT tilefish, shark, swordfish, king mackerel Eat only 6 ounces of white (albacore tuna) per week
59
Presenter
Presentation Notes
Anyone working with this population must take the time required to explain about why it is important to eat seafood. Too often, women (and their families) only hear the negative message – eating seafood will harm your baby. As health professionals and educators, we must inform women that not all seafood is harmful. They can select ones that will help their baby and avoid those that will harm the baby. Even WIC provides seafood to breastfeeding women – recommending they choose canned salmon, sardines and light tuna while limiting white tuna to 6 ounces/week. Most cans of tuna are 5 ounces whereas salmon and sardines come in varying sizes.
DGAC Maximizing Benefits 250 milligrams per day of n-3 fatty acids from marine
sources (DHA and EPA) Eat two servings of a variety seafood per week
(4 oz. cooked, edible seafood/serving)
60
Presenter
Presentation Notes
Many of us work with families, or with the food purchasing gatekeeper. It is important that consumers understand that while there is a universal recommendation to increase seafood consumption, they must approach this in a thoughtful manner. Every family member will benefit; pregnant and lactating women and children under 12 need to be more selective than adults and older children. For consumers: Choosing a variety of seafood types and learning how to cook seafood properly to enhance the delicate flavors and reduce food-borne illness will reduce risk of chronic disease. For industry: Employing best practices in aquaculture will ensure healthy seafood can be readily available and affordable to all consumers.
For more information www.dietaryguidelines.gov http://www.iom.edu/Reports/2006/Seafood-Choices-
Balancing-Benefits-and-Risks.aspx http://water.epa.gov/scitech/swguidance/fishshellfish
/fishadvisories/advisories_index.cfm
61
Questions?
Seafood and the 2010 Dietary Guidelines
This webinar covered: Reasons seafood consumption is a recommendation
in the 2010 Dietary Guidelines. Concerns associated with the consumption of
seafood. Steps involved in assisting consumers to make an
informed choice about personal seafood consumption.
Four EPA/DHA rich seafood choices that are safe for pregnant women.
Nutri-Bitessm Summary
Nutri-Bitessm Webinar details
For CPE information: [email protected]
Continuing Education Credit certificates will be emailed as a PDF within 14 days.
Today’s webinar will be available to download as a pdf within 2 days at: www.ConAgraFoodsScienceInstitute.com
A 14 slide summary PowerPoint of this presentation will be available to download within two days at: www.ConAgraFoodsScienceInstitute.com
Key Issues in School Nutrition
Dayle Hayes, MS, RDPresident, Nutrition for the Future, Inc
Date: September 7, 20112-3 pm EST/1-2 pm CST
www.ConAgraFoodsScienceInstitute.com
Next Nutri-Bitessm Webinar
